Ingredients
- ¾ pound skinless, boneless chicken breasts, cut into small cubes
- 6 tablespoons soy sauce, divided
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil, divided
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 5 scallions, chopped, light and dark green parts separated
- 4 garlic cloves, minced
- 1 (1 1/2 inch) piece fresh ginger, grated
- 2 pounds cauliflower rice
- 1 teaspoon kosher salt, divided
- 1 ½ cups frozen peas and carrots
- 2 eggs, beaten
- ½ cup finely diced fresh pineapple
- ¼ cup chopped peanuts (Optional)
- 1 tablespoon rice vinegar
Why This Recipe Stands Out
Tips For Perfect Results
- Cook the chicken in batches to ensure it browns nicely instead of steaming.
- Add the cauliflower rice toward the end to keep it slightly crisp and fresh.
Step 1
In a large bowl, mix the chicken with 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch until everything is well coated. Heat a wok or large pan over high heat and add 1 tablespoon of vegetable oil. Spread the chicken out in a single layer and let it cook undisturbed for about a minute. Flip and toss the chicken, then spread it out again and cook, stirring occasionally, for another 2 minutes until it’s mostly cooked through. Transfer the chicken to a plate and set aside.
Step 2
Lower the heat to medium and add the remaining 2 tablespoons of vegetable oil to the wok. Toss in the light green parts of the scallions, garlic, and ginger, cooking and stirring for 1 to 2 minutes until everything smells fragrant and soft. Pour in 4 tablespoons soy sauce, then add the cauliflower rice and sprinkle with 1/2 teaspoon salt. Cook, stirring now and then, until the cauliflower starts to get a little crispy, about 3 minutes.
Step 3
Stir in the peas and carrots and cook for another 5 minutes or so, just until everything is warmed through. Push the veggies to the side of the wok and crack the beaten eggs into the empty space. Scramble them gently with your spatula until they’re cooked, about 2 minutes.
Step 4
Finally, mix the chicken back in along with the remaining tablespoon of soy sauce, the last teaspoon of sesame oil, the dark green parts of the scallions, pineapple, peanuts, and a splash of rice vinegar. Give everything a good toss to combine and heat through, then it’s ready to serve!
